Homemade Chicken Stock

Homemade Chicken Stock

Ingredients

• 3 pounds bony chicken pieces (wings, backs and/or necks)
• 3 stalks celery with leaves, chopped
• 2 unpeeled carrots, chopped
• 1 large unpeeled onion, chopped
• 4 sprigs fresh parsley
• 2 bay leaves
• 2 cloves unpeeled garlic, halved
• 1 teaspoon dried thyme, sage or basil, crushed
• ½ to 1 teaspoon salt
• ½ teaspoon whole black peppercorns or ¼ teaspoon ground pepper
• 6 cups cold water

Directions

1. If using wings, cut each wing at joints to make three pieces. Place chicken pieces in a 6-quart pot. Add celery, carrots, onion, parsley, bay leaves, garlic, thyme, salt and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2½ hours. Remove chicken pieces from pot.
2. Line a colander with two layers of 100%-cotton cheesecloth; set in a large bowl. Pour stock into colander, straining stock into the bowl. Discard vegetables and seasonings. If desired, clarify stock (see Tip).
3. If using the stock while hot, skim off fat. (Or, chill stock for 6 hours; lift off fat.) If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones; reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers; seal. Chill up to 3 days or freeze up to 6 months before using.